Reviewed: Jul. 13, 2009

Delicious! My bf loved it, too. I added tomatoes, onions, white wine, butter and extra garlic and served it over long grained wild rice. It was nice and saucy!

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jlouise77

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 24, 2009

Nice and fresh tasting, though I do think it could do with a bit more seasoning. I tried adding some sweet chili sauce to it and it went really well!

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mpenziwe

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Reviewed: Apr. 7, 2009

Good premise, but dry. Perhaps reducing some white wine is a possibility or wine plus a Tb or two of the shrimp cooking water might work. Another option might be to saute some mushrooms or chopped, peeled and seeded tomatoes. Something - anything - to increase the moisture would represent a big advance in sensory quality.

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Baricat

Cooking Level: Professional

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Reviewed: Feb. 2, 2009

Very good! I wasn't sure how it was going to be on just plane pasta, but it actually was a very nice blend.

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Gailey4

Cooking Level: Expert

Home Town: Orem, Utah, USA

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Reviewed: Oct. 29, 2008

I loved it. Non-fish eating family members (like Danny) were not as impressed.

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Homeschooling mama

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Oct. 26, 2008

This was really good. And as others have said, it was sooo easy to make. I think this recipe is well worth 5 stars. Having said that, I'm only giving it four because I plan to make it again with some changes. These changes are nothing against the original recipe, just some things that I would do differently. First, I would try to use fresh (not frozen) shrimp. Second, I would use fresh (not jarred) garlic. Third, I would add a little salt. I left out the hot sauce so maybe that's why I felt the recipe needed a little salt added. It still turned out great and I look forward to making this again and giving it a five star rating. I served this over whole wheat penne pasta and with the Spinach and Stawberry salad form this site. This will be great meal for the summertime because it's light and so easy to make.

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the cookie babe

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 25, 2008

I loved this, I also doubled the shrimp to a full pound, added a splash of white wine, and then served it over Gemelli (had them on hand). Lovely dinner, I think I will add more asparagus next time too! But this is quick and a keeper!

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CLINTWIGEN

Cooking Level: Expert

Living In: Billings, Montana, USA

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Reviewed: May 4, 2008

Delicious and easy to make. I also added 1/3 cup of sun dried tomatoes. Very tasty.

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Rebe

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Mar. 4, 2008

So delicious and easy. A healthy(depending on how much cheese you add)and light supper when paired with whole wheat pasta (recommend Ronzoni Healthy Harvest). The BF and I loved this one and will make it again.

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Alittlebit

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 13, 2007

I also used less olive oil and no cheese. I was only making it for two, so I used 1/2 lb shrimp. I did add artichokes and chopped some grape tomatoes in half. Instead of the broth or wine for the sauce, I used some of the water from the artichoke can (make sure not to get the kind in oil). Mixed it all with some whole wheat penne and it was delicious!

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Stacy

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Reviewed: Jun. 12, 2007

This recipe was good and easy to make. We didn't have asparagus so I used frozen broccoli instead. My husband doesn't really veggies but he liked this dish because the hot sauce muted the veggie flavor. Any easy weeknight meal that I'll definitely make again!

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ChristieH

Cooking Level: Intermediate

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Reviewed: May 1, 2007

I was going to cook this last night but was late getting home. My husband saw this recipe on the counter and cooked it using less oil, no cheese, and he added extra garlic and an onion. We mixed this w/ whole wheat pasta and had a spinach salad w/ it. Nice and light dinner!

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Dawn Turlak

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: Apr. 11, 2007

This was so good! I had it for lunch every day until it was gone. I used a pound of shrimp more garlic added wine and used a whole package of asparagus from Trader Joes, and whole wheat pasta. I used a tsp of hot sauce and my husband and I couldnt taste it so I will add more next time. So yummy and EASY!

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KEBRADSHAW

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Reviewed: Jan. 30, 2007

I followed the other reviewers suggestions and used a whole pound of shrimp, and served with bowtie pasta. I also added the white wine and a little chicken broth, as there wasn't much sauce. Didn't add the hot sauce because I didn't have any and my family doesn't like spicy food. They thought it was great. It is a nice light dish, and would be great in the summer.

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Bonnie

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Reviewed: Jan. 19, 2007

Loved this!! I too added butter and white wine to the sauce, as well as, about 1/4 cup of fresh Italian parsley.

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KNS93

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Hollister, California, USA

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Reviewed: Jan. 9, 2007

Took the advice of other reviewers and added a bit of butter and white wine to the shrimp and asparagus. Served over farfalle with fresh grated Romano. Fantastic dinner in 30 minutes or less! This ones a keeper. Thanks for a great recipe.

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Heather

Home Town: Shamokin, Pennsylvania, USA

Living In: Fiume Veneto, Friuli-Venezia Giulia, Italy

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Reviewed: Aug. 16, 2006

It doesn't get much easier than this - minimal work, ingredients and time with maximum results. I increased garlic and used some butter and wine with the oil. Try it!!!

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mar

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Reviewed: May 20, 2006

This recipe was easy and good tasting. It is a perfect meal when you don't have a lot of time to prepare.

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Jackson

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2006

This tasted great and was quick and easy to make. I addedd a lot of hot sauce and almost doubled the garlic and I think I will add even a little more next time. We loved it and will have this regularly.

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Becky

Cooking Level: Beginning

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Reviewed: Mar. 24, 2006

This was such an easy recipe to make and was so tasty. I added a little white wine to the garlic and oil before adding the shrimp. I also added a little water from the pasta pot to make it a little soupier. I served it with a salad and a hunk of Italian bread which people used to soak up the sauce. This is a really nice recipe to make when you are really tired and you have company coming over or you want to make a special dinner in 10 minutes flat! Goes great with white wine or champagne.

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MACEO1

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